Raise the banner high… It’s officially Chipotle Week at the trailer park! Well, here in our trailer it is, at least. Wasting food happens to be one of my major pet peeves (in addition to low talkers are people who stand too close behind you in lineups). I won’t eat food that’s gone off – that’s gross – but I am that person who offers to take their dining companion’s leftovers home from a restaurant if they’re not going to eat them (ya I know it’s a little weird). So as a vehicle for the chipotle peppers left over from the Black Bean and Sweet Potato Chilli I made earlier in the week, I offer this sandwich recipe. I always feel odd using the term ‘recipe’ in reference to a sandwich – something like ‘assembly instructions’ is probably more appropriate – but the roasted vegetables and hummus do entail a few steps each, so bear with me!
Baum and White, a restaurant consultant group, just released its list of food trends for 2013 and as it turns out it’s actually quite timely that I’m posting not one but TWO recipes involving chipotle this week. My personality isn’t Type A enough to keep abreast of official food trend forecasts, so I haven’t scrutinized the list too closely myself, but a writer at the Huffington Post did and guess what? Chipotle is very right now.
I was actually surprised to learn this ingredient is still considered ‘trendy’ because for years now seemingly every restaurant and pub I’ve eaten at seems to have some variation of ‘yam fries with chipotle mayo’ on its menu. Anyhow, you can make the sandwich in this post knowing that – if the people at Baum and White are to be believed – you are right on trend for 2013! You trendsetter, you. I was also pleased to see that the superhero of the vegetable kingdom – kale – made the list, because we all know how good it is for you. If you haven’t received the memo on kale yet, here’s the lowdown.
Those who follow this blog know that I’m super keen on roasting vegetables and MAN do they taste fantastic in this sandwich alongside the smashed chickpea and chipotle hummus! I’m glad I used pita bread because it holds everything together nicely and packs a lower carb punch than regular bread. If you feel like some soup with your sandwich, while you have your oven on to roast the beets and carrots, throw in an acorn squash and whip up my Paprika-Spiced Roasted Acorn Squash Soup with Feta. It’s an easy recipe and makes for a tasty Fall lunch!
Recipe: Roasted Root Vegetable Pita Sandwich with Smashed Chickpea and Chipotle Hummus
Makes 2 sandwiches
- 1 carrot, peeled
- 1 small purple beet, peeled and halved
- 1 small golden beet, peeled and halved
- 3 tablespoons extra virgin olive oil, divided
- Salt and freshly ground black pepper
Smashed Chickpea and Chipotle Hummus (makes about 2 cups)
- 540ml can of chickpeas, preferably organic, drained and rinsed
- 1/4 cup tahini
- 1/4 cup extra virgin olive oil
- 3 chipotle peppers (this makes it very spicy; use more or fewer depending on taste)
- Juice of 1 lime
- 1 garlic clove, minced
- Salt to taste
- 2 whole wheat pitas, top 1/5th of each removed (or use gluten-free bread)
- 1 avocado, sliced
- 1/2 red pepper, sliced
- 1 cup pea shoots
- 2 slices light Havarti cheese (optional)
- Salt and freshly ground black pepper
Prepare roasted vegetables: Preheat oven to 400F. Place peeled carrot on a piece of aluminum foil and drizzle with 1 tablespoon of olive oil and. Season lightly with salt and pepper. Wrap aluminum foil tightly around carrot and place on a baking sheet. Do the same for each of the halved beets. Place baking sheet in oven for 30 minutes or until vegetables are tender. Remove baking sheet from oven and carefully open each aluminum package. Set oven to broil and place vegetables back in oven for 10 minutes or until golden brown. Remove from oven and set aside to cool.
Prepare Smashed Chickpea and Chipotle Hummus: [Note: This recipe can easily be prepared using a food processor; mine is in storage so I had to do things the old fashioned way!] Place chickpeas, tahini and olive oil in a large bowl and mash with a potato masher until all ingredients are combined. Fold in chipotle peppers, minced garlic and lime juice. Taste and adjust with salt if necessary.
Assemble sandwich: Once roasted vegetables are cooled enough to touch, cut into 1/4″ slices. Open each pita and spread on a thick layer of smashed chickpea and chipotle hummus. Layer in Havarti cheese (if using), pea shoots, red pepper, avocado, roasted carrots and roasted beets. Take a deep breath and eat!